1. Get the rice on. Heat 1 tbsp of the oil in a heavy-based with a lid. Add the diced pepper, sweetcorn and 1/2 tbsp of the spice mix and fry for a couple of minutes. Tip in the rice, pour in 700ml/1¼ pints water and then crumble in the stock cube. Bring to the boil and stir. Bring to the boil and stir once, then lower the heat, cover and simmer very for 15 minutes until tender.

2. Rub the remaining spice into the chicken breasts. Heat the remaining oil in a large frying pan and fry the chicken breasts over a medium heat for 6-8 minutes on each side or until they are golden brown and cooked through.

3. Finish. Gently stir the pineapple and juice into the rice, then cook for a further 2-3 minutes. Taste for seasoning. Put the chicken breasts on top of the rice and serve.

Or! Chop the chicken breasts, cover them with all of the spice and fry them in a heavy casserole. After a few minutes add the pepper and sweetcorn and fry for a few minutes more. Then tip in the rice, stir, and finish as above.

Pastry: Mix together flour and salt, cut in shortening with pastry blender and sprinkle with water. Gather dough together and press firmly into a ball. Roll out into a circle 1" larger that pan all around.

Fit pastry loosely into pan. Avoid stretching to prevent shrinking.

Trim off ragged edge with scissors leaving ½" overhanging edge of pan

Fold extra pastry back and under, and build up a high fluted edge to hold a generous amount of filling. Do not prick pastry!

Filling: Beat ingredients together with the rotary beater. Pour most of filling into pastry-lined pan. (For crispness, have bottom pastry little thicker than ⅛".) To prevent spilling, place pan on rack in oven. Pour in remaining filling. Bake 45 to 55 min, until a silver knife inserted into side of filling comes out clean. The center may still look soft but will set later. Serve slightly warm or cold.

1. Tip the butter, plain and milk chocolate into a medium bowl. Sit the bowl over a pan of hot water, ensuring the bowl doesn't touch the water. Over a low heat melt the butter and chocolate, stirring occasionally. Remove the bowl from the pan and leave to cool (HV: or use the microwave)

2. Meanwhile, heat oven to 180C/160C fan/gas 4 and position a shelf in the middle of the oven. Press 2 x 7-8cm wide bands of folded foil across the base of a 20cm square tin to form a cross shape to stick up 5c, above the rim on all sides, so you can lift out the brownie when cold. Put a square of baking parchment on top, then butter the sides of the tin and foil. Now sift the flour and cocoa powder into a medium bowl.

3. Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they become pale, look thick and about double the original volume - about 3-8 mins.

4.Pour the cooled chocolate mixture over the eggy mousse, then very gently fold together with a spatula, without knocking out the air. Re-sift the cocoa and flour mixture over the cake mixture and lightly fold it in until the mixture looks gungy and fudgy. Stop just before you feel you should be doing, as you don't want to overdo this mixing.

5. Pour the mixture into the prepared tin, level the top and bake for 40 mins. Open the oven, and gently shake the tin, it's ready when the sides are just beginning to come away from the tin. Take out of the oven.

6. Leave in the tin until completely cold. Take out of the tin and cut into squares. Will keep in an airtight container for 2 weeks and in the freezer for up to 1 month.